Portobello Black Bean Tacos
Cuisine: Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 7-8 tacos
 
Ingredients
  • 2 tbsp. olive oil
  • ½ yellow onion, finely diced
  • 1 clove garlic, minced
  • 8 oz portobello mushrooms*
  • 1 ear of corn, kernels removed
  • 1 can black beans, rinsed and drained
  • 1 tsp. cumin
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. chili powder
  • For the Pico de Gallo (for serving, optional)
  • 1 large tomato, diced
  • 1 jalapeno, seeded and finely diced
  • ½ small red onion, finely diced
  • 4 tbsp. chopped cilantro
  • juice of 1 lime
  • salt and pepper to taste
  • Taco shells, for serving
Instructions
  1. Heat olive oil in a large frying pan.
  2. Once hot, add onion and garlic and cook until onions are translucent.
  3. Add portobello mushrooms and cook for another 3-4 minutes until mushrooms are tender.
  4. Add corn and black beans and cook another 3-4 minutes.
  5. Add cumin, salt, pepper, and chili powder and stir.
  6. For the Pico de Gallo, in a small bowl combine tomato, jalapeño, red onion, cilantro, and lime juice. Season to taste with salt and pepper.
  7. Serve tacos in taco shells and top with Pico de Gallo. Enjoy!
Notes
*The mushrooms will end up being cubed so it doesn't matter if you purchase them whole or pre-sliced.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/portobello-black-bean-tacos/